Description
Slow-Roasted Mediterranean Lamb with Mushrooms delivers tender meat, earthy mushrooms, aromatic herbs, and a bright citrus finish.
Ingredients
Scale
- 4 lb boneless lamb stew meat
- 3 lb boneless lamb leg, trimmed
- 6 tablespoons olive oil
- 1–2 whole garlic bulbs
- 12 whole black peppercorns
- 6 bay leaves
- 3 lemons
- 2 rosemary sprigs
- 6 baby onions, peeled
- 12 oz mushrooms, halved or sliced
- 5 cups vegetable broth
- 1 tablespoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a bowl, combine 3 tablespoons olive oil, 6 crushed garlic cloves, peppercorns, bay leaves, juice of 1 lemon, and 1 rosemary sprig.
- Coat the boneless lamb leg and stew meat thoroughly with the mixture.
- Cover and refrigerate for at least 3 hours or overnight for deeper flavor.
- Preheat the oven to 425°F.
- Place the marinated lamb into a large roasting pan. Add the baby onions, remaining garlic cloves, remaining olive oil, juice and peels of the remaining lemons, vegetable broth, dried oregano, remaining rosemary sprig, mushrooms, and black pepper.
- Season the lamb generously with salt just before placing the pan in the oven.
- Lower the oven temperature to 340°F.
- Roast uncovered for 3 hours, or until the lamb becomes very tender and the mushrooms soak up the savory broth.
- Allow the lamb to rest for 30 minutes before slicing or shredding.
- Serve warm with the braised onions, mushrooms, and pan juices.
Notes
- Prep Time: 3 hours
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg